Hollandaise Sauce

 In French, Gluten Free, Sauces, Under 30 Minutes, Vegetarian

Ever heard the term “My sauce has broken” before? It basically means all the components of your beautiful sauce separated into an icky looking pool of floating oil and fat pieces.

Hollandaise is one of the simplest sauces to make but people get scared because it’s a sauce that breaks easily. You’re mixing lemon juice with egg yolks and butter and none of these things like each other so it’s very easy for the sauce to separate on you.

You’re also heating a sauce with egg yolks in it and if you get the sauce too hot then you’re going to scramble the eggs which will definitely break the sauce. But guess what? There’s a way you can save your broken sauce!

When your sauce separates, we need a binding agent to hold it all back together. Now if you get your sauce too hot and the eggs scramble, then you’ll have to start over. You can’t uncook your eggs. But if it just broke (separated), then it’s an easy fix.

Start with one new egg yolk in a new bowl over a pan of simmering water. Whisk the yolk vigorously and very slowly pour the broken sauce into the new bowl. The egg yolk will act as a binding agent and hold everything together! Now go whip up some hollandaise and see if you can get it to break.

Subscribe for New Recipes!

Hollandaise Sauce

Difficulty: Medium

Yield: 12 Servings
Prep Time: 5 min
Cook Time: 10 min

Ingredients:

  • 4 Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ Cup (one stick) Butter preferably at room temperature
  • Salt to taste
  • ½ teaspoon Paprika

Directions:

Add one inch of water to a small sauce pot and set it over medium heat. Place a large, heatproof bowl on top of the pot.

Separate all your eggs and reserve the yolks.

Add the lemon juice to the egg yolks then chunk your butter up into cubes so it will melt faster.

Add the lemon and yolks to the double boiler and whisk vigorously for about a minute.

Constantly whisking, slowly add the butter in a few pieces at a time until it’s emulsified. The easiest way to break the sauce is by adding too much butter too fast.

Pay attention to the bottom of the bowl, if the sauce seems like it’s getting sticky and gluey, that’s a sign you’re about to scramble your eggs. Pull the bowl off the heat and keep whisking until the bowl cools down; about 30 seconds.

Return the bowl to the heat and continue whisking and adding butter until all the butter is incorporated.

Remove the butter from the heat and whisk in the salt and paprika. Taste and add more lemon, salt or paprika as needed. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Small Pot
  • Mixing Bowl – Large
  • Mixing Bowl – Small
  • Chefs Knife
  • Cutting Board
  • Lemon Juicer
  • Whisk
  • Hot Pad

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Hollandaise Sauce

Difficulty: Medium

Yield: 12 Servings
Prep Time: 5 min
Cook Time: 10 min

Ingredients:

  • 4 Egg Yolks
  • 1 Tablespoon Lemon Juice
  • ½ Cup (one stick) Butter preferably at room temperature
  • Salt to taste
  • ½ teaspoon Paprika

Directions:

Add one inch of water to a small sauce pot and set it over medium heat. Place a large, heatproof bowl on top of the pot.

Separate all your eggs and reserve the yolks.

Add the lemon juice to the egg yolks then chunk your butter up into cubes so it will melt faster.

Add the lemon and yolks to the double boiler and whisk vigorously for about a minute.

Constantly whisking, slowly add the butter in a few pieces at a time until it’s emulsified. The easiest way to break the sauce is by adding too much butter too fast.

Pay attention to the bottom of the bowl, if the sauce seems like it’s getting sticky and gluey, that’s a sign you’re about to scramble your eggs. Pull the bowl off the heat and keep whisking until the bowl cools down; about 30 seconds.

Return the bowl to the heat and continue whisking and adding butter until all the butter is incorporated.

Remove the butter from the heat and whisk in the salt and paprika. Taste and add more lemon, salt or paprika as needed. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Small Pot
  • Mixing Bowl – Large
  • Mixing Bowl – Small
  • Chefs Knife
  • Cutting Board
  • Lemon Juicer
  • Whisk
  • Hot Pad

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Hollandaise Sauce 12 Servings 4 Egg Yolks 1 Tablespoon Lemon Juice ½ Cup (one stick) Butter preferably at room temperature Salt to taste ½ teaspoon Paprika
Recent Posts

We want to hear from you, leave a comment!

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
%d bloggers like this: